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Chocolate Chip Banana Bars

Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is pure indulgence! A rich, buttery cake soaked in a luscious butter sauce and topped with caramel & flaky sea salt—moist, tender, and absolutely unforgettable!
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Prep Time 20 minutes
Cook Time 1 hour
Servings 10
Calories 400 kcal

Equipment

  • Large mixing bowl

Ingredients
  

Cake Base:

  • 3 cups all-purpose flour or 1:1 gluten-free baking blend
  • 2 cups granulated sugar
  • 1 cup unsalted butter room temperature (European-style recommended for richness)
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Salted Caramel Components:

  • 1/2 cup homemade or high-quality caramel sauce
  • Flaky sea salt Maldon recommended

Butter Sauce:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions
 

Preheat & Prep:

  • Preheat oven to 325°F (165°C).
  • Grease a 10-inch bundt pan thoroughly, ensuring every crevice is buttered.

Make the Cake Batter:

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.

Combine Dry and Wet Ingredients:

  • Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
  • Stir in vanilla extract.
  • Do not overmix! Overmixing can make the cake dense.

Bake:

  • Pour batter into the prepared bundt pan.
  • Bake for 60-70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Prepare the Butter Sauce:

  • In a saucepan, melt butter over medium heat.
  • Add sugar and water, stirring until fully dissolved.
  • Remove from heat and stir in vanilla extract.

Soak & Cool:

  • While the cake is still warm, poke holes all over with a skewer or toothpick.
  • Slowly pour the warm butter sauce over the cake, letting it soak in.
  • Let the cake cool in the pan for 30 minutes before inverting onto a serving plate.

Finish with Caramel & Salt:

  • Drizzle with salted caramel sauce and sprinkle with flaky sea salt before serving.

Notes

  • Storage: Store at room temperature for 3 days or refrigerate for up to a week.
  • Freezing: Wrap tightly and freeze for up to 3 months.
  • Make-Ahead: Bake the cake a day ahead—it tastes even better after the butter sauce fully absorbs overnight!

Creative Variations:

  • Chocolate Lover’s Dream: Add 1/4 cup cocoa powder to the batter.
  • Nutty Sensation: Fold in 1/2 cup toasted pecans or walnuts.
  • Seasonal Spice: Add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to the dry ingredients.
  • Citrus Twist: Stir in the zest of one orange for a fresh flavor.
  • Vegan Adaptation: Use vegan butter, flax eggs, and plant-based milk.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 18g
Keyword Kentucky Butter Cake Recipe, Moist Butter Cake, Salted Caramel Kentucky Butter Cake
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